Here’s a view of what we’re working with. Hopefully we’ll pick up a few more things (e.g. spatula(s), whisk, braise/stock pot) but for the moment we’ve got what we’ve got.
As you can see, we’ve got terribly little counter space, just enough for an 8*8 or so cutting board and an espresso machine (courtesy of the wonderful Marilyn Greif). We do regular coffee french-press style because it’s small, we can put it away, and let’s face it, it’s just better.
So one good thing about the kitchen is that the burners are pretty legit. Not the flamethrowers that scalded my crab in a few seconds at Locanda Verde, but there are a couple larger, couple smaller burners here, so controlling temperature is something of a possibility. 4 burners, 3 cooking contraptions (though I also have a sizzle platter that found its way home with me from The Dressing Room).
The fridge, while a huge pain, actually helps to ensure that whatever we’re using is fresh, because we just don’t have room to buy a bunch of stuff and let it sit. So far I’ve shopped for groceries every day, and found a bunch of great places in the process.